Go Back
Whole Cranberry Sauce
Print Recipe

Whole Cranberry Sauce

We make a double batch (2 12-ounce packages), if you prefer, divide the ingredients in half for a smaller batch. Or if you have more leftover than you need, you can recook the sauce and then can in jars to keep for a condiment anytime.

Ingredients

  • 2 cups sugar
  • 2 cups water
  • 2 12-ounce packages cranberries

Instructions

  • Rinse cranberries and discard any steams or damaged cranberries.
  • Bring water and sugar to a boil in a medium saucepan.
  • Add cranberries and return to a boil.
  • Reduce heat and boil gently for about 30 minutes (or until the mixture begins to thicken), stirring occasionally. The sauce will thicken further once completely chilled.
  • Let cool slightly and then pour sauce into a bowl, cover and cool to room temperature. Refrigerate until serving time.